When I took my favorite daughter, Kirby, shopping at Tysons Galleria in Washington, D.C., last winter, I was looking for something to put on my body, not in it. But I defy anyone with a sweet tooth to see the window of Danielle’s Desserts and not rush in. One bite of Danielle’s caramel cake, and I was a goner. The buttercream frosting was heaven, and the cake itself was light and moist and luscious and rich all at once. Here, Danielle shares her amazing caramel Bundt cake recipe:

Directions

Active time: 30 minutesTotal time: 2 hours 15 minutes

To make cake: Preheat oven to 350°. Grease and flour a Bundt pan. In a large bowl, sift together flour, baking powder, and salt and set aside.

In the bowl of a standing mixer, cream butter and sugars on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, and mix until fully incorporated. Add vanilla and continue mixing.
With the mixer on slow speed, add flour mixture a bit at a time to egg mixture, alternating with milk,
beginning and ending with dry ingredients.

Spoon batter into prepared pan and bake for 55 minutes, or until a toothpick inserted into the cake comes out clean. Let cool for 5 to 10 minutes, then invert pan and gently ease cake onto a serving plate, then let it cool completely.

To make caramel glaze: In a saucepan,
melt butter over medium heat, then mix in brown sugar, evaporated milk, vanilla, and salt. Bring to a boil and stir, simmering, for 1 to 2 minutes. Let cool.

In a medium bowl, beat confectioners’ sugar into glaze on low speed until smooth. Add cream 1 Tbsp. at a time until you reach desired consistency. Spoon over cooled cake and serve.